Well I finally saved up enough quail eggs to do something with them. I had decided that I was going to pickle them. I figured it would be like eating a large peanut M&M. Two quail only lay so many eggs and with the weather (Winter) production is sporadic. It got so cold for a while that the eggs were freezing solid and cracking, so I had to throw those out. So on Monday I dug around on the internet for a recipe for pickled quail eggs. Emeril was the winner. He had hot pickled quail eggs. I used the same recipe but only put one teaspoon of cayenne pepper (instead of three) and left out the two hot fresh peppers. I added some extra garlic. One of the tricks that most people posted was to let the quail eggs sit in a bath of straight vinegar for at least one hour to soften the shells. They have incredibly hard shells and a very thick membrane over the eggs. So I let them soak for three hours. I had to let the bath steep for 2 hours anyway so it worked out good. I made a single quart and then hot bathed it. It actually sealed!! Always a good thing. Now I have to wait a month before they can be broached.